Low Fat Barley Pilaf Food

QUICK BARLEY PILAF

Steps:

• Heat oil in saucepan over low-medium heat. Saute onion in oil.
• Add raisins, coconut and nuts. Let coconut and nuts toast a bit.
• Stir in Chicken broth and salt. Bring to a boil.
• Add barley and cook 10-12 minutes or until it has absorbed almost all of the liquid.
• Serve.

LOW FAT BARLEY PILAF

Steps:

• In a medium saucepan, heat the stock to boiling over high heat. Add barley, reduce heat to a simmer and cook until tender, aprox 50 minute Drain and place in large bowl.
• In a medium fry pan heat a few tbsp of stock over med heat, add spring onions and celery and cook until the celery is crisp-tender. 5-6 minute Add the mushrooms, salt and pepper and cook until the vegetables are soft and most of the liquid from the mushrooms has evaporated, about 5 minute.
• Stir the cooked vegetables into the barley. Mix well. Serve hot or cold.

BARLEY PILAF

Steps:

• Melt the butter in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, until soft and lightly golden brown, about 6 minutes. Add the barley and stir until the grains are just coated in butter. Add the broth and 1/2 teaspoon of salt and bring to a boil. Reduce the heat to medium low, cover and simmer 20 minutes. Uncover and quickly stir in the spaghetti; cover and continue to simmer until most of the liquid is absorbed and the barley and spaghetti are tender, stirring once more, about 15 minutes more. Remove from heat and let sit, covered, for 10 minutes.
• Season to taste with salt and pepper and sprinkle with chopped chives.

VEGETABLE AND BARLEY PILAF

Steps:

• In a large saucepan, saute zucchini and carrot in butter until crisp-tender. Add broth; bring to a boil. Stir in barley. Reduce heat; cover and simmer until barley is tender, 10-12 minutes., Stir in the onions, marjoram, salt and pepper. Remove from the heat; cover and let stand for 5 minutes.

MUSHROOM BARLEY PILAF

Steps:

• Preheat oven to 425 degrees. Spray rimmed baking sheet with cooking spray. Place mushrooms on prepared baking sheet in single layer. Roast for 15 minutes, stirring once.
• In a large saucepan, heat oil over medium heat, cook carrots, onions, and garlic for 6 to 8 minutes or until vegetables soften. Stir in chicken broth, 1 1/2 cup water and barley. Cover and bring to a boil. Reduce heat to simmer. Cook, covered, for 20 minutes, stirring occasionally, or until barley is tender and almost all the liquid is absorbed. Gently stir in mushrooms and lentils. Remove from heat and let stand for 5 minutes. Gently stir parsley into barley mixture.

MEXICAN BARLEY PILAF

Steps:

• Spray medium saucepan with cooking spray and place over medium heat. Add onions, garlic and jalapenos, if using. Cook, stirring, for 5 minutes.
• Add barley and tomatoes and cook for 3 minutes. Stir in chili powder, cumin and salt. Add water and bring to a boil.
• Reduce heat to low, cover and simmer for 40 minutes. Remove from heat and let stand 10 minutes.
• Add black beans and cilatro; toss to combine. Let stand for 5 minutes to warm beans. Serve warm.

HEARTY BEEF BARLEY PILAF

Steps:

• In a heavy dutch oven, saute onion & garlic in olive oil. Add beef and brown. Add everything else, bake at 350 for 1.5 hours or till everything is tender. I also added some herbs, and some dry felafel mix.

LEMON BARLEY PILAF

Steps:

• melt butter in a saucepan over medium heat.
• add onion, salt, pepper, saute about 5 minutes.
• add barley and stir until well coated.
• add chicken stock and bay leaf, bring to boil, cover, lower heat to simmer.
• cook about 25 minutes until barley is tender.
• add carrot and pepper, cover and cook about 6 minutes more.
• remove from heat, stir, cover and let it stand for 10 minutes.
• stir in lemon zest, salt, pepper to taste.